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Active time
25 minutes
Total time
1 hour, 20 minutes
5 peppers
Serving Size
1 pepper with 1/5 of sauce

For the peppers:

1 cup uncooked bulgur wheat

1 can cooked chickpeas

⅓ cup pitted olives, halved

1 cup packed chopped baby spinach leaves

4 oz halloumi cheese, chopped into pea-sized pieces (about ⅔ cup)

¼ teaspoon salt

¼ teaspoon pepper

1 ½ teaspoons ground cumin

5 bell peppers


For the sauce:

1 cup packed chopped mint

½ cup Greek yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

1 garlic clove, coarsely chopped

⅛ teaspoon salt

⅛ teaspoon pepper

  1. Set oven to 400°F. While the oven preheats, cook the bulgur according to package instructions.
  2. In a large bowl, combine the cooked bulgur with the chickpeas, olives, spinach, halloumi, salt, pepper, and cumin.
  3. To prepare the peppers for stuffing, slice off the stemmed top, then use a paring knife to remove the ribs and seeds from the interior. Stuff the peppers with the bulgur mixture,
  4. Set peppers in a baking dish lined with about an inch of water and bake for 1 hour.
  5. While the peppers are cooking, add all sauce ingredients to a blender or food processor and blend until smooth. Top cooked peppers with a generous dollop of sauce before serving.

An Oldways recipe, courtesy of Kelly Toups


Calories: 370
Total Fat: 15g
Saturated Fat: 5g
Sodium: 630mg
Carbohydrate: 45g
Fiber: 12g
Sugar: 8g
Protein: 17g

Yield: 5 peppers

Serving Size: 1 pepper with 1/5 of sauce

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